Baked Fish

Ingredients:
> 4 catfish (or fish of choice) fillets
> Greek Seasoning
> garlic powder
> Liquid smoke
> Paprika
> Lemon juice
> Lemon
> Pepper, optional



Directions:
1. Line a baking pan with foil. Brush lemon juice on fillets.
2. Sprinkle both sides of fillets with garlic powder, Greek seasoning and paprika.
3. Sprinkle a small amount of liquid smoke on top of each fillet.
4. Bake at 200 degrees C for 8-10 minutes, or until fish is done. You may add lemon and pepper if desired.

Grilled Shrimp

Ingredients:

> 1 1/2 pounds jumbo shrimp (peeled and cleaned)

> 1 1/4 cup melted butter or margarine

> 1 garlic clove, peeled and minced

> 2 tablespoons lemon juice

Directions:

1. Rinse and pat dry shrimp. In a small bowl, combine melted butter or margarine with garlic and lemon juice.

2. Set aside, place elevated wire rack into wok of roaster. Reduce heat to 220 degrees.

3. Brush shrimp with butter mixture and arrange directly on wire rack. Grill shrimp for 5 to 8 minutes. Serves hot with lemon flavored rice.

Sunshine Orange Bread

Ingredients:

> 1 1/2 cups all purpose flour

> 1 1/2 cups sugar

> 1 1/2 teaspoon baking powder

> 1 1/2 teaspoon baking soda

> 1/4 cup vegetable oil

> 1/4 cup apple sauce

> 1/2 cup fresh orange juice

> 2 eggs

> 1 cup chopped hazelnuts, pacans or walnuts 

Directions:

1. Place wire rack into wok of roaster.

2. Reduce heat to 175 degrees C and bake loaf for 30 minutes.

3. Combine orange juice and sugar in a small saucepan and simmer for 5 minutes, stirring constantly.

4. Spoon hot glaze over bread as soon as it comes out of the roaster. Cool in the pan or on wire rack.

Coconut Shrimp

Ingredients

> 1 egg

> 1/2 cup all-purpose flour

> 2/3 cup beer

> 1 1/2  teaspoon baking powder

> 1/4 cup all-purpose flour

> 2 cups flaked coconut

> 24 shrimps (peeled, deveined)

> 3 cups oil for frying

Directions:

1. In a medium bowl, combine egg, 1/2 cup flour, beer and baking soda powder. Place 1/4 cup flour and flaked coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 175 degrees C (350 degrees F) in a deep-fryer.

3. Fry shrimp in batches; cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain excess oil. Serve warm with you favorite dipping sauce.

Creamy Pasta with Meaty Mushroom Bits

The preparation of this menu has three parts. First is to prepare the meaty mushroom bits, secondly is the zucchini pasta noodles and finally the making of creamy sauce.
Serves 5 to 6 persons



I. Meaty Mushroom Bits

Ingredients:
1 cup mushrooms such as crimini, white button or shiitake
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar


Procedure:
1. Leave the mushrooms unwash, but clean them with a damp paper towel. Remove stems and cut the mushrooms into half inch cubes.
2. Toss the cut mushrooms with extra virgin olive oil and balsamic vinegar. Marinate for 30 minutes while preparing the raw noodles and pasta sauce.



II. Zucchini Pasta Noodles

Ingredients:
8 small zucchinis
Filtered water
2 tsp sea salt


Procedure:
1. Peel the zucchinis. Use either a mandolin to create spaghetti-type noodles or a carrot peeler to make linguine-type noodles.
2. Soak the zucchini noodles for 15 minutes in a large bowl with filtered water and sea salt.
3. Drain the noodles, and rinse well with more filtered water.
4. Run through a salad spinner until completely dry. Serve with creamy pasta sauce.



III. Creamy Sauce

Ingredients:
1 cup cashews
½ cup water
½ lemon, juiced
3 cloves garlic
¼ cup extra virgin olive oil
3 tbsp nutritional yeast
1/8 tsp nutmeg powder
½ tsp sea salt
2 tsp dried Italian herbs
½ tbsp raw agave syrup or 1 tbsp coco sugar


Procedures:
1. Soak the cashew nuts first in water for 20 minutes. Drain and transfer into the blender.
2. Blend all ingredients until smooth and creamy.
3. Toss with the zucchini pasta noodles and marinated mushrooms. Garnish with basil and sprinkle with more nutritional yeast for an extra cheesy flavor.

Honey Chicken Wings

Ingredients:

> 2 1/4 chicken wings

> 2 tbsp honey

> 1 tsp chopped ginger

> 2 tbsp lemon juice

> 2 tbsp soya sauce 

> 2 tbsp tomato paste

Directions:

1. Trim excess fat from chicken wings and remove tips. Pat wings dry and place in a bowl.

2. Combine lemon juice, soya sauce and ginger. Pour over chicken wings, turn and let stand for 3 to 4 hours while turning occasionally.

3. Mix honey, tomato paste and 2 tbsp of marinade. Remove chicken wings and place on dual height rack in the electric roaster.

4. Roast for 5 minutes at 200 degrees C. Remove wings and roll in honey/tomato mixture. Return wings to wire rack and cook 3 minutes.

5. Remove and roll in mixture again and cook for final 3 minutes.

Young Roulade of Lamb with Sofritto

Serves 1
Prep Time 10 minutes
Cooking Time 20 minutes


Ingredients
60 grams lamb loin, cleaned and pounded until half-an-inch thin
salt and pepper for seasoning
2 teaspoons celery, minced
2 teaspoons onions, minced
2 teaspoons carrots, minced
40 grams feta cheese
1 slice white bread, cubed
1 egg yolk
olive oil
1/2 cup red wine
demi-glace, preferably lamb
2 strips flat-leaf parsley, for garnish


Directions
1. Season lamb loin with salt and pepper. Set aside.
2. In a saute pan, lightly fry the celery, onions, and carrots until golden brown. Add cheese, letting it melt gradually into the pan.
3. Remove pan from fire, and add the cubed bread and egg yolk. Mix gradually until fully incorporated. Let mixture cool, then spread it on the pounded loin. Roll. Secure with a toothpick.
4. Pan-fry meat rolls or involtini in olive oil, to your preferred doneness. Add red wine to the pan the reduce. Add demi-glace and reduce further.
5. Garnish with parley and serve with your choice of sauce like roasted red bell pepper sauce and shiitake mushroom ragout, or side dishes like mini crepe filled with the same lamb filling and mashed potatoes with chives.

Apricot and Prune Chicken

Serves 6
Prep Time 15 minutes
Cooking Time 50 minutes


Ingredient
1 whole chicken, cut in 12 serving pieces


For the marinade
1 1/4 cups apricot jam
7 prunes, chopped
1 tablespoon balsamic vinegar
1/2 tablespoon salt
1/2 tablespoon freshly ground pepper
 2 tablespoons minced garlic
1 tablespoon dried sage


Directions
1. Mix all marinade ingredients together. Add chicken and toss until evenly coated. Marinate for1 hour.
2. In a deep casserole, arrange chicken pieces, skin side up and spaced evenly in one layer. Cover and keep  chilled until you're ready to roast the chicken.
3. Roast chicken in a 350 degrees F oven until lightly browned and cooked through, about 45 to 50 minutes. Pierce chicken with a fork to check if the juice run clear. Serve warm.

Gazpacho Twist

Serves six to ten

Ingredients:
15 ripe tomatoes
1 tbsp liquid aminos seasoning or liquid protein concentrate
1 small red onion
6 cloves garlic
1/4 cup extra virgin olive oil
3/4 cup filtered water
1/2 tsp sea salt
1 tsp cumin powder
1 tbsp raw agave or raw honey
1 tbsp apple cider vinegar
dash of cayenne pepper

Toppings:
3 cucumbers, two chopped and one seeded, diced
2 red bell peppers, one chopped and one diced
1/2 cup fresh parsley or cilantro, chopped
1 small zucchini, diced
1 avocado, diced

Procedures:
1. Blend together all ingredients except those for the topping until smooth.
2. Gently stir in the toppings.
3. Garnish with more herbs and drizzle with olive oil and crushed black pepper for a visual finish.
4. If possible, chill for at least two hours to let the flavors mingle. Serve chilled or at room temperature.

Optional: If preferred, this soup can be served warm. Carefully heat the soup inside a non-stick pan on low flame while constantly stirring. Use your clean hands to check the temperature. When it has reached a temperature only slightly higher than your own body temperature, the soup is ready to serve.

Fruit Cocktail Cupcakes

Yields 12 cupcakes
Prep Time 15 minutes
Baking Time 20 minutes
 
Ingredients


1 cup fruit cocktail, drained
10 tablespoons butter, softened
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla
1 3/4 cups flour, sifted
1/4 teaspoon salt
2 teaspoons baking powder


Direction
 
1. With a mixer, cream together butter and sugar until light, about 5 minutes.
2. Add eggs one at a time, until fully incorporated. Then add the vanilla.
3. Stir in flour, salt, and baking powder until batter is uniform and no flour remains.
4. Spoon batter into a muffin tin lined with cupcake liners. Each liner should e three-fourths full. Top each cupcake withe chucks of fruit cocktail.
5. Bake in a preheated 325 degrees F over for about 20 minutes or until a toothpick inserted into a cupcake comes out clean.

Scallops and Asparagus

Serves 4
Prep Time 10 minutes
Cooking Time 10 minutes



Ingredients


1 tablespoon oil
1 tablespoon chopped garlic
1 tablespoon chopped scallions
2 tablespoons Chinese cooking wine
1/2 kilo asparagus, steam cleaned
1/4 kilo scallops, cleaned
2 tablespoons soy sauce
chili flakes, according to your preference
3 tablespoons water plus 1/2 tablespoon cornstarch
1 tablespoon sesame oil



Directions


1. In a wok, heat oil then add garlic and scallions. Cook until vegetables are soft and not brown.
2. Add Chinese cooking wine and cook until almost dry.
3. Add asparagus and scallops, and cook on high heat for about 3 minutes.
4. Pour the rest of the ingredients and let sauce thicken ( so the all the flavors develop), about 1 minute. Serve piping hot.

Roast Chicken

Ingredients:

> 1.2 to 1.7 kg Chicken

> Salt and pepper

> Soy sauce

> Few pieces sliced carrot, onion, or celery 

> Butter or margarine, honey (optional)

Methods:

1. Wash chicken and remove neck and giblets. Dry excess moisture with a towel or cloth. 

2. Rub inside cavity well with salt and pepper. Add vegetables to cavity.

3. Sprinkle skin with soy sauce and salt.

4. Tie legs together with string to keep attractive shape.

5. Brush skin with butter or margarine and honey if desired.

6. Place on rack in pot and roast at 180 C - 200 C for 25 minutes. May cook potatoes and/or peas in pot

at same time if desired.

Homemade Terrine of Duck Foie Gras with Toast

Serves 15 to 20
Prep Time 10 minutes plus overnight marination
Cooking Time 30 minutes plus overnight refrigeration



Ingredients:


1 kg fresh duck foie gras, deveined
salt and pepper to taste
1 cup white wine
50 ml cognac



Direction:


1. Marinate the foie gras in all the ingredients overnight.


2. Press mixture into a heavy terrine container and cook in baine marie (water bath) at 200 degrees F
for 25 to 30 minutes.


3. After cooking, refrigerate for 24 hours


4. Slice and serve with toast.

Best Ever Brisket

Ingredients ( 16 servings)

> 1800g beef brisket

> 1 1/2 cups beef broth

> 2 tablespoons chilli powder

> 1 tablespoon salt

> 1 tablespoon garlic powder

> 1 tablespoon onion powder

> 1 tablespoon ground black pepper

> 1 tablespoon white sugar

> 1 tablespoon seasoned salt

Directions

1. Preheat oven to 175 degree C.

2. Combine the chill powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.

3. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower over temperature to 150 degrees C, cover roasting pan tightly with foil and cook for 3 more hours.

4. Let brisket rest 30 minutes before slicing.